Name: Auberge du Pommiers Flétanhalibut Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Flétan halibut fillets; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 lb Asparagus spears; 1 tsp Lemon zest; 1 tbs Butter; 1 cup Chickpea flour; 2 cloves Black garlic; 2 cups Water; 1 tbs Olive oil; 1 tsp Salt; 2 medium Leeks; 2 medium Potatoes; 4 cups Vegetable broth; 1 cup Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Chives

Grey Goose, Dry Vermouth, Blue Cheese Brut Crémant de Bordeaux, France

CELENE CUVÉE ROYALE

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Asparagus, black garlic panisse, spring Vichyssoise

Preheat the oven to 400°F (200°C). Season the halibut fillets with olive oil, salt, and black pepper.

Prepare the Halibut

Place the halibut in a baking dish and bake for 12-15 minutes or until the fish flakes easily with a fork.

Cook the Halibut

In a skillet, melt butter over medium heat. Add the asparagus and sauté for 5-7 minutes until tender. Add lemon zest and cook for an additional minute.

Cook the Asparagus

In a saucepan, combine water and salt. Gradually whisk in chickpea flour until smooth. Add crushed black garlic.

Mix the Ingredients

Cook over medium heat, stirring constantly until the mixture thickens (about 5 minutes). Pour into a greased dish and let cool.

Cook the Mixture

Once cool, cut into desired shapes. Heat olive oil in a skillet and fry the panisse pieces until golden brown on all sides.

Cut and Fry

In a pot, sauté chopped leeks in some olive oil until soft (about 5 minutes).

Sauté Leeks

Add diced potatoes and vegetable broth. Simmer until the potatoes are tender (about 15 minutes).

Add Potatoes and Broth

Purée the mixture using an immersion blender, then stir in heavy cream. Season with salt and black pepper.

Blend the Soup

Serve chilled or warm, garnished with chopped chives.

Garnish

Flétan halibut fillets

Olive oil

Salt

Black pepper

Asparagus spears

Lemon zest

Butter

Chickpea flour

Black garlic

Water

Leeks

Potatoes

Vegetable broth

Heavy cream

Chives

Flétanhalibut

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

Make Flétanhalibut Recipe in just 1h . Asparagus, black garlic panisse, spring Vichyssoise

Flétanhalibut Recipe

Ingredients

Fish

Asparagus

Black Garlic Panisse

Spring Vichyssoise

Method

Cooking Flétan Halibut